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Pecan Pie Babka Recipe

Pecan Pie Babka Recipe
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★★★★★

4.9 from 28 reviews

This Pecan Pie Babka is a delightful twist on the classic babka, featuring a rich, buttery dough filled with a sweet, pecan pie-inspired filling of brown sugar, maple syrup, and cinnamon. Topped with crunchy pecans and a brown sugar butter glaze, this babka offers a perfect balance of nutty, sweet flavors with a tender, fluffy texture—ideal for breakfast, brunch, or an indulgent dessert.

Ingredients

Scale

For the Dough:

  • 3 1/4 cups all-purpose flour 🌾
  • 1/4 cup granulated sugar 🍚
  • 2 1/4 tsp instant yeast 🧂
  • 1/2 tsp salt 🧂
  • 3/4 cup warm milk 🥛
  • 1/4 cup unsalted butter, softened 🧈
  • 1 large egg 🥚

For the Pecan Filling:

  • 1 cup chopped pecans 🌰
  • 1/3 cup brown sugar 🍂
  • 1/4 cup maple syrup 🍁
  • 2 tbsp unsalted butter, melted 🧈
  • 1 tsp ground cinnamon 🌿

For the Topping:

  • 1/4 cup chopped pecans 🌰
  • 2 tbsp brown sugar 🍂
  • 1 tbsp melted butter 🧈

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Stir in the warm milk, softened unsalted butter, and the large egg. Knead the mixture until a smooth, elastic dough forms. Cover the bowl with a damp cloth and let the dough rise for 1 to 1.5 hours, until it has doubled in size.
  2. Make the Filling: In a separate bowl, combine the chopped pecans, brown sugar, maple syrup, melted butter, and ground cinnamon. Mix well to ensure the ingredients are thoroughly incorporated for a sweet, spiced filling.
  3. Roll and Fill: Turn the risen dough onto a lightly floured surface and roll it out into a large rectangle. Spread the pecan filling evenly over the dough, leaving about a 1-inch border around the edges. Carefully roll the dough tightly into a log, then slice the log lengthwise down the center to expose the filling layers. Twist the two halves around each other and place the twisted strands into a greased loaf pan, shaping it neatly.
  4. Second Rise: Cover the loaf pan with a cloth and allow the dough to rise again for 30 minutes at room temperature, until puffy.
  5. Add Topping and Bake: Mix together the chopped pecans, brown sugar, and melted butter for the topping. Sprinkle this mixture evenly over the top of the risen babka. Preheat your oven to 350°F (175°C) and bake the babka for 35 to 40 minutes, or until the crust turns golden brown and cooked through.
  6. Cool and Serve: Remove the babka from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve this rich, nutty babka warm or at room temperature, perfect for breakfast or dessert.

Notes

  • Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
  • Kneading the dough well is critical for achieving a fluffy, tender texture.
  • You can toast the pecans before using them to enhance their flavor.
  • Store leftover babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free variation, substitute butter and milk with plant-based alternatives.
  • Allow the babka to cool fully before slicing to prevent the filling from oozing out.

Nutrition

Keywords: Pecan pie babka, pecan babka recipe, sweet bread, nutty babka, breakfast babka, homemade babka, fall desserts

Find it online: https://maicook.com/pecan-pie-babka-recipe/